Melted Onions
Large stockpot
Sharp Chef's Knife
Diffuser (see note)
1.
Cut to remove each onion’s top and bottom (root end). Cut the onion lengthwise into halves by standing the onion on the flat cut. Remove the outer skin. Lay the onion half, cut side down, with the root end toward you. Slice the onion halves down the center to make quarters. Remove the core (root side) by making a small V incision into each onion quarter and discard. With the root or opposite end facing you, slice along the grain lines into ¼-inch thick slices. Repeat with remaining onions.
2.
Melt the butter in the stockpot over medium-low heat. Add the sliced onions. Keep your eye on the onions and stir often at the beginning to allow all the slices to contact the bottom of the pot so they start to release their liquid. In about 45 minutes, they should have released a good amount of liquid. At this point, you can turn the heat up slightly to reduce this liquid at a quicker pace. Return the heat to low once most of the watery liquid is gone.
3.
Place the diffuser under the stockpot to further reduce the heat in contact with the bottom of the pot. Reduce heat to low and stir every ten to 15 minutes, watching to keep from scorching. The color will change from white to ecru, amber, and finally to a deep brown. This can take five to six hours. Keep a careful eye toward the end to prevent scorching, stirring much more often as you reach the end. You will remove from the heat when you have approximately 1 ½ to 2 cups of deeply caramelized onions.
4.
Set aside to cool.
Ingredients
- 10 large yellow onions
- 2 tablespoons unsalted butter
Cook's Notes
In addition to being used in this French onion tart, melted onions can be the basis for a French onion soup or a condiment for roasted and grilled meats.
If you don’t have a diffuser, you can use a grate from your range burner or a rack from your oven to elevate the stockpot a bit higher above the range burner.